Robert Parker 95
The 2002 Dom Perignon P2 is showing very well indeed, wafting from the glass with aromas of crisp yellow orchard fruit, dried white flowers, orange oil, smoky peach, peat and praline. On the palate, it’s full-bodied, broad and textural, with a ripe and muscular core of fruit, ripe acids and fine concentration, concluding with a long and elegantly toasty finish. As I wrote earlier this year, this is a ripe and powerful Dom Perignon that finds its closest stylistic analogy in the 1990 vintage, and it is considerably less evolved than the more tertiary 2000 P2 today. While the P2 is a bit drier and more precise on the finish than the original release, given the wine’s slow evolution, the difference between the two is less pronounced than it has been for any vintage since 1996. To my palate, it really needs four or five years in the cellar before it truly starts to blossom.
Anticipated maturity: 2019-2045
The 2002 Dom Pérignon P2 is wonderfully open in its aromatics, but a bit less giving on the palate, especially next to the regular release. Lemon confit, white flowers, mint and white pepper open up first, followed by hints of apricot, honey, chamomile and light tropical notes. Interestingly, the P2 is quite a bit less tropical than the original release. Chef de Caves Vincent Chaperon told me he thinks the original release shows more of a buttery character because of the combination of the ripeness of the vintage and the natural evolution of the wine post-disgorgement under crown seal, as opposed to the P2 which stayed much longer on its lees. It is hard to know if that is an exact explanation, but the reality is that the two 2002s are quite far apart stylistically.
Anticipated maturity: 2019-2032